When Super Size Me was released into theaters in 2004, the world saw how a fast-food diet was specifically linked to creating disease for the first time. Morgan Spurlock decided to eat nothing but food from McDonald’s for 30 days to document how it would affect his health.
In less than a month Morgan gained over 24 pounds, his cholesterol shot up 60 points, his blood pressure was high and his liver was so sick he was eating himself into non-alcoholic hepatitis.
The only mistake we made with that movie?
We didn’t show how changing Morgan from a fast-food diet to a plant-based diet actually cured his health problems. And it did – after 2 months on a whole, vegan diet, Morgan’s blood pressure, cholesterol, liver function and blood sugar levels all returned to normal, healthy levels.
Forks Over Knives, a new documentary and now cookbook, has taken the Standard American Diet to task by showing the health promoting effects of putting sick people on a plant-based diet.
Following Drs T. Colin Campbell and Caldwell Esselstyn, Jr., Forks Over Knives documents several success stories of patients with diabetes and cardiovascular disease.
Where the movie shows you the why of eating a plant-based, or vegan, diet, the new “Forks Over Knives: The Plant Based Way To Health” cookbook, gives you the how.
The introduction, personalized “success stories,” and tips for transitioning to a plant-based diet are inspiring and valuable for any newbie or recent plant lover.
I’ve tried several of the recipes, and they all worked out well. The editors chose a wide variety of styles and flavors with recipes from many well-known vegan cookbook authors and chefs.
I personally liked the Easy Quesadillas that use a cheese-like paste made from chickpeas, nutritional yeast flakes and spices to create a savory, kid-foolin’ filling. The Raw Dream of Tomato soup is an amazing spin on gazpacho that uses ground sun dried tomatoes, chipotle powder and shelled hemp seeds for protein.
I also liked the new take on old favorites: oil-free sweet potato fries use a slightly different oven method and are great for those who need to lower their fat intake. Crispy, microwaved potato slices help a recent convert to the plant-based style of eating to enjoy family gatherings while avoiding the fried potato chips.
Other recipes I’m looking forward to trying include squash pudding, easy banana ice cream, polenta pizza, a gluten-free creamy golden gravy, creamy corn chowder, and a low-fat pea guacamole.
Some recipes are written for families of 2, 4 or 6, while several are written for yields of 10-30. If you’re not comfortable dividing recipes into half or even quarter yields, I recommend skipping those recipes until you get more comfortable in the kitchen.
Overall, the recipes are easy, delicious, and straightforward. Very few use exotic ingredients, and beginning home cooks will feel comfortable with the directions.
The new Forks Over Knives cookbook effectively answers the call for easy, delicious recipes that will help many Americans transition away from a diet of disease fueling foods.
Can’t wait to try out some of these recipes?
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